Happy International Integrative Medicine Day! We’re so happy that we can celebrate the wellbeing of all our patients who not only have the chance to establish a great relationship with us, but themselves spiritually, emotionally, mentally, and physically. Cheers to a positive lifestyle and delicious food! Check out our grilled Portobellos with avocado chimichurri to further reduce the four main toxins of stress, diet, toxins, and infections.
Ingredients:
Mushrooms
- 4 large portobello mushrooms, stems removed
- 1/3 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil (I use a brand called California Olive Ranch and it’s certified)
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
- 1 ½ tablespoon crushed garlic
Chimichurri
- ½ cups flat leaf Italian parsley, finely chopped
- 1 ½ tablespoon crushed garlic
- 1 shallot, minced
- ¼ teaspoon red pepper flake
- 3 tablespoon avocado oil
- 3 tablespoon fresh squeezed lemon juice
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 small, ripe avocado, sliced into bite-sized cubes
Instructions:
- Combine the mushroom marinade ingredients in a small bowl and whisk together.
- Place the mushrooms in a shallow baking dish, bowl, or large ziploc bag. Cover them with the marinade from step 1 and let sit for about 10 minutes.
- While the mushrooms marinate, prepare the chimichurri by whisking together all ingredients except the avocado. Once mixed add the avocado cubes and gently toss to combine.
- Preheat your grill to medium heat.
- Place the marinated mushrooms on the grill and cook ~3 minutes on each side. If desired, brush the excess marinade on the mushrooms for added flavor as they cook.
- To serve, top the mushrooms with the avocado chimichurri.